Funche, Puerto Rican Grits
Funche is classic comfort: creamy cornmeal with coconut milk, cheese, butter, and a bold sofrito kick, just like Abuela made.
Servings: 4
Calories: 446kcal
Equipment
- 1 saucepot
Ingredients
Funche
- 2½ cups broth you can use water if the broth is not available
- 2 cups coarse cornmeal
- 2 tablespoon butter
- ½ cup coconut milk
- 1 oz Swiss cheese
- salt to taste
Instructions
- Stay with your funche while it cooks! It only takes about 15 to 20 minutes, and a little focus keeps it from burning and saves you from extra cleanup.
- In a pot add water or broth. Optional to add sofrito for added flavor.
- Season with salt and bring to a boil.
- Once the water or broth begins to boil add the cornmeal while stirring. If you add the cornmeal all at once it will clump.
- Once all the cornmeal is incorporated into the liquid, lower the heat to medium-low. Keep stirring until the mixture turns a lighter yellow and the cornmeal feels soft to the bite. Add the coconut milk and butter, then cook for another 5 minutes.
- Add Swiss cheese or desired cheese and blend in.
- Serve immediately. If it cannot be served immediately leave in pot at very low heat stirring occasionally. If funche dries out revive with a bit more broth or coconut milk.
Notes
- Top Tip for Funche: Use a nonstick or heavy-bottomed pot to keep it from sticking or burning.
- Grease your spoon or spatula with oil or butter—makes stirring thick funche much easier.
- Fold in cheese off the heat so it melts smoothly and doesn’t get grainy.
- Add a pinch of baking soda if using coconut milk—it helps it stay creamy and smooth.
- Cut leftovers into slices and pan-fry the next day for a crispy, golden crust.
Nutrition
Serving: 4oz | Calories: 446kcal | Carbohydrates: 61g | Protein: 10g | Fat: 19g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 652mg | Potassium: 325mg | Fiber: 7g | Sugar: 2g | Vitamin A: 547IU | Vitamin C: 0.3mg | Calcium: 75mg | Iron: 3mg
